Easy dessert crepes
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieTo make the crepes, beat two eggs in a bowl. Add a cup of pancake mix, a cup of water and four tablespoonfuls of melted butter. Stir just until blended (the original recipe called for only two tablespoonfuls of melted butter but I wanted more of those brown maps on the surface of the crepes so I added more. The maps are caused by the browning of the butter).
Set the stove at medium low and pre-heat a 10″ non-stick skillet for about a minute. Pour in about 1/4 c. of the mixture, tilting the skillet around to spread the batter evenly. When the crepe is done on one side, the edges will be slightly browned and hot air bubbles will form underneath. Flip the crepe and cook the other side.
As each crepe cooks, lift with a spatula and transfer to a plate. Fold it in half while still warm. Spread with strawberry syrup then roll up starting from the center.
Repeat until all of the batter has been used.
To assemble, place a few pieces of crepes on a plate and drizzle with syrup. Place a few pieces of fruit (strawberries from the jam, in my case) on top. Serve warm or cold.
To make the syrup, heat together in a small sauce pan about a cup of light pancake syrup, 4-5 tablespoonfuls of water and a cup of thick strawberry jam. If the mixture is too pale (and unattractive), you may add 2-3 drops of red food coloring. Cook the mixture over medium heat for 3-4 minutes, stirring often. Cool and chill before spreading on warm crepes.
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sassy,
i never ever knew how to make crepes, i mean, the thin ones, maybe because i don’t have a really wide pan and i did not tilt it well?
*sigh
Kats, the best pan for making crepes is a non-stick pan.
And, yes, you have to tilt.
hi sassy! are crepes the same as the wrappers used in wrapping fresh lumpia or lumpiang ubod? Help!!!
pandan its very nice i make that in my country of course in pinas but here in egypt we dnt hve pandan.
gna, no, dessert crepes are sweeter although the texture is similar.
I wanted to make crepe but i thought it is difficult ,until i read this easy crepe recipe. I just tried it this afternoon and my kids love it and ask me to cook again tonight
thanks.
nana, even kids can make crepes. my daughters do quite often.
hi connie. i tried your crepe recipe using maya pancake mix. i think i saw this recipe in your “ala mode” blog. anyway, instead of strawberries, i used ripe mangoes (which is expensive these days–off season kc). i had trouble in cooking the crepe kc whenever i tilt the pan, i don’t get a smooth crepe– meaning, me mga parts that are thinner and other parts that are a bit thick and sometimes medyo parang pancake na ang dating…after cooking the crepe, placed it on a plate, squeezed chocolate syrup on the crepe, laid some strips of mangoes, folded the crepe, squeezed syrup ulit, topped with vanilla ice cream…TAHDAH! It’s almost a La Pinay Crepe in Cafe Breton (have you tried it?). But my husband and kid loved it…yun nga lang I should’ve used Hershey’s choco syrup instead of Ricoa (nagtitipid kc, haha). Anyway, i still am thankful for the recipe.. any suggestions how to make it more thin? thanks, more power. love your blogs.
add more water or milk, eiram. pancake mixes are of different consistencies — some need more liquid than others.
hey so “nakaka-inggit” i want to learn how to make that maja pancake, and so its looks like so nise to eat….. hope that its not hard to make
Thanks Connie. Im wanna try using peanut butter syrup. Do you think that i should still follow the same combinations of pancake syrup and water?
Mae, it depends on the kind of peanut butter you’re using (chunky? smooth? creamy?) I suggest using smaller proportions first until you get the consistency and sweetness you like.
Have fun. I haven’t made crepes in months. Maybe I should.